Goulash with Bread Dumplings

A suggestion for an excellent lunch that you can prepare in advance and freeze for days when youre short on time. Bread dumplings are also a great solution for using up leftover bread.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 160 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Beef goulash

  • 1 kg Meat, beef, side

  • 1 kg Onion, raw

  • 3 pods Garlic, fresh

  • 1 teaspoon Spices, paprika

  • 1 spoon Tomato, concentrate

  • 1 piece Tomato, pieces - can

  • pieces Spices, pepper, black

  • pieces Soup base, beef, cube

  • pieces Oil, vegetable oil, canola

  • pieces Salt, table

  • pieces Spices, bay (leaves)

Bread dumplings

  • 1 piece Bread, wheat

  • 2 dl Milk, whole milk

  • 4 pieces Onion, raw

  • 2 pod Garlic, fresh

  • pieces Oil, vegetable oil, canola

  • 1 spoon Butter, unsalted

  • 1 handful Parsley, fresh

  • 2 piece Egg, fresh

  • pieces Wheat flour, white, multi-purpose

  • pieces Breadcrumbs, dried

  • pieces Salt, table

  • 0.5 teaspoons Spices, nutmeg, ground

Steps

  1. First, let's start preparing the goulash. Peel the onion and chop it finely. Cut the meat into approximately three-centimeter pieces.

  2. Pour oil into a pot with a thick bottom. Add the chopped onion, sprinkle with a little salt, and slowly sauté until it caramelizes. Towards the end, add the crushed garlic and sauté just enough to release its aroma.

  3. Add the chopped meat to the pot. Increase the heat to sear the meat well on all sides. Add whole peppercorns, ground paprika, bay leaf, salt, ground pepper, tomato paste, and blended tomatoes. Pour in the broth, reduce the heat, and simmer slowly for at least two hours. Stir the goulash occasionally and add more water/broth if needed. The goulash should be thick and aromatic, and the meat should be tender.

  4. While the goulash is cooking, prepare the bread dumplings. Peel the onion and chop it into small cubes.

  5. Pour oil into a small pot with a thick bottom, then add the chopped onion, sprinkle with a little salt, and sauté on low heat until it caramelizes. Add the crushed garlic and wait for it to release its aroma, then add a tablespoon of butter. Once the butter has melted, remove the pot from the heat and let the mixture cool.

  6. Cut the bread into one-centimeter cubes. Dry the crust and edges and grind them into breadcrumbs or use them in another dish. Pour milk over the chopped bread and mix until everything is soaked. It should form a 'doughy' mass. Add more milk if needed, depending on how old the bread is.

  7. Add eggs, the cooled sautéed onion, and chopped parsley to the soaked bread. Add salt, pepper, nutmeg, and a spice mix. Mix everything as if kneading dough. Add flour by the spoonful and mix until you get a texture that allows you to form dumplings. Usually, four tablespoons of flour are enough. Let the dough rest for 20 minutes.

  8. Use an ice cream scoop (it's the easiest way) to scoop portions of the bread mixture and shape them into dumplings. It's better to make smaller dumplings as they are tastier and more visually appealing.

  9. Roll the dumplings in breadcrumbs, then cook them for about 15 minutes in salted boiling water.

  10. Remove the cooked dumplings from the water with a slotted spoon and serve them with the goulash.

Nutrition Information (Per 100g)

  • Calories: 133.33 kcal
  • Fat: 2.27 g
    • Saturated Fat: 0.57 g
  • Carbohydrates: 16.71 g
    • Sugars: 2.95 g
  • Protein: 9.26 g
  • Fiber: 1.19 g